HUEVOS AL NIDO (EGGS IN A NEST) SPANISH
You can make most of this recipe ahead of time. This is usually cooked on the stovetop. I have adapted to cook in the oven and then serve. It is a great breakfast meal. Two ways to serve 1. Separate the eggs, beat the whites, 2. Leave the eggs whole with the whites. Your preference. I use the hard dinner rolls that are very soft in the center, again your preference.
Provided by Montana Heart Song
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Take each roll and cut a deep cap from the top of roll. Reserve the cap. With your fingers remove the bread from the inside of the roll. Do not break through the roll. Make sure these are the large rolls.
- Make enough cavity for the egg to fit.
- Reserve the bread.
- Warm the milk in the microwave.
- Divide the milk between the roll. Roll them around so the sides get coated with the milk.
- Add 1 tblsp butter to each roll.
- Optional: Add 1 tblsp taco seasoned hamburger.
- Drop the whole egg into the roll. Make sure the rolls are sitting flat.
- Option: Separate the eggs, and drop the yolk into each roll.
- Salt and pepper to taste.
- If eggs are separated, whip the whites in a metal bowl and add 1/2 tsp cream of tartar.
- Spoon the whites over the yolk evenly between the six rolls.(You may have more whites and may not use all of the whites.
- Place the caps back on the rolls.
- Preheat oven to 375*.
- Place the rolls on a flat baking pan.
- Baste the rolls, sides and tops with olive oil.
- Note: You may bake the tops separately on the sheet and not cover the rolls if you wish. Make sure you baste the bottoms of the tops if you bake separately.
- Bake 20 to 25 minutes.
- Note: I like to take the reserved bread, crumble it, mix with shredded cheese and coat with a little olive oil in a saute pan for a couple of minutes and serve as a "topper".
- The eggs will look like they are still uncooked, they are -- do not overcook.
Nutrition Facts : Calories 372.6, Fat 26.9, SaturatedFat 10.8, Cholesterol 244.4, Sodium 382.6, Carbohydrate 22.7, Fiber 1.3, Sugar 1.5, Protein 10.5
HUEVOS RANCHEROS POTATO WAFFLES #5FIX
5-Ingredient Fix Contest Entry. These yummy layered potato waffles and cheesy mexican eggs grab your tastebuds with your very first bite. They burst with a 'flavorful fiesta' in your mouth. This hearty meal is delicious and addictive and will be requested often by your family and friends!
Provided by Gourmet Gal
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat up a nonstick waffle iron and season according to manufacturers directions.
- In a medium bowl put potatoes, 1/3 cup of the salsa and 2 beaten eggs. Mix all together until well blended. Spoon mixture into hot waffle iron spreading evenly to edges. Put lid down and cook 15 to 20 minutes or more until potato waffles are brown, done and look crispy.
- In a medium bowl beat remaining 6 eggs. Add 1/3 cup of salsa and mix until well blended.
- Heat a nonstick skillet on medium heat. Pour egg mixture into hot skillet and with a spatula mix and stir, scraping bottom of pan to scramble the eggs. Add one cup of the cheese and continue cooking and stirring. Remove from heat when eggs are cooked to desired consistency and cheese looks melty. Do NOT overcook. Evenly sprinkle remaining cup of cheese over top of eggs. Cover and keep warm until potato waffles finish cooking.
- When waffles are done cut into fours following the compartment lines of waffle maker. Put each quarter waffle on a plate. Put equal portions of the cooked eggs on each waffle with the melted cheese side up.
- Put a spoonful of Salsa in center of cheese and repeat with other plates. Sprinkle 2 Tablespoons of the chopped fresh cilantro over top of each plate. Serve hot.
- Makes 4 hearty, delicious servings.
- If desired pass extra salsa in a bowl.
Nutrition Facts : Calories 407.1, Fat 29.4, SaturatedFat 15.7, Cholesterol 441.3, Sodium 1277.9, Carbohydrate 7.9, Fiber 1.1, Sugar 5.4, Protein 27.8
NIDO HUEVOS (NEST EGGS) #5FIX
5-Ingredient Fix Contest Entry Inspired by the classic Huevos Ranchero, this breakfast dish is simple yet interesting. The use of a muffin tin allows for many nests to be made at once making this a perfect recipe for entertaining.
Provided by bbort
Categories Breakfast
Time 50m
Yield 3 Nests, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Using non-stick muffin tin press hash browns into bottoms and up sides of cups.
- Sprinkle each nest with salt and pepper.
- Bake 25 to 30 minutes until golden brown.
- Remove from oven and crack an egg into each nest.
- Return to oven and bake for about 10 minutes or until eggs are set. Remove from oven and cool slightly.
- Top each nest with Pico de Gallo.
- Serve warm.
Nutrition Facts : Calories 189.5, Fat 12.6, SaturatedFat 4.1, Cholesterol 491, Sodium 768.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 16.6
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